Preparation:

Heat the oil in a large cazuela or big frying pan. Season the chicken pieces with salt, pepper, and cinnamon and brown them in the oil and lard with the chicken liver. Remove the liver when browned. When chicken is nicely golden, add the chopped onion. Sauté a few minutes, then add the bunch of herbs, tomatoes, wine, and anise brandy. Cover and let the liquid reduce by half. Then add the flour or bread crumbs mixed in a little water. Add water or stock to just barely cover the pieces of chicken. Heat a little oil in a separate frying pan and sauté the lobster pieces with green lobster liver very briefly. Transfer the lobster meat to the casserole with the chicken. In a mortar or processor grind the saffron, garlic, hazelnuts, chocolate, and the livers of the chicken and lobster. Add reserved lobster juices to make a smooth paste. Add this mixture to the casserole and cook ten minutes more or until lobster is cooked through. The sauce shouldn't be too soupy. Garnish with triangles of fried bread and sprinkle with chopped parsley.